Make the Sauce: Combine peanut butter, tamari, ginger, rice vinegar, sesame oil, brown sugar, oil, and chilli powder in a blender and blend until smooth and combined. Scrape down the blender as needed. Thin with water. Add extra water if needed to thin out to a flowing texture. Taste and add more spice if desired. Set aside.
Press the tofu with a paper towel to remove any excess water. Cut the tofu block into 1-inch cubes.
Meanwhile, use a spiralizer to cut the carrots, bell peppers, and zucchini. Alternatively, you can grate the carrots and zucchini and cut the pepper into 1/4-inch (6 mm) sticks or use a julienne peeler to prep all the veggies.
Heat a large nonstick pan over medium-high heat, add Garlic-Infused Oil, and heat until it shimmers. Add tofu and cook for several minutes until golden brown. Flip the tofu over and cook for a few more minutes until the second side is golden brown. Remove and set aside.
Toss the veggies in a large bowl with enough peanut sauce to coat it lightly. Arrange the tofu on top, drizzle with more sauce, garnish with cilantro and green onions.
Serve warm or at room temperature. The dish can be refrigerated in an airtight container for up to 3 days. Bring to room temperature before serving.
Notes:
Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
Dietitian approved low FODMAP recipe August 6 2024.
